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In this issue

Gold-Medal Moves

For most people, winning an Olympic gold medal is a once-in-a-lifetime achievement. But not for Kerri Walsh Jennings: The beach-volleyball legend has won three successive gold medals with her teammate, Misty May-Treanor. And she's gunning for a fourth at Rio this year—all while raising her three children.

Walsh Jenning's busy life means making the most out of every workout. “I'm all about training smart,” she says. “I want to spend time with my family, and make sure I'm being a good mom and wife, especially when I'm home, so my trainers and I are all very good about being efficient.” Along with hitting the sand, this Pilates devotee makes a point of spending time on the mat and Reformer. “I'm obsessed,” she says. “It's helped me so much in my career.” Here, Walsh Jennings shares her favorite moves, workout snacks and time-management advice.

PS: How often do you practice Pilates when you're in training?
KWJ: I've been doing Pilates for about 10 to 15 years now. It completely transforms your body—everything from your core to your legs to your back. You realize you have all these new muscles you didn't know you had. I practice about three times a week with my trainer, Kerry Wachtfogle, on the Reformer, the mat and on the beach.

PS: How do you think Pilates benefits your volleyball?
KWJ: In so many ways! After having three kids and breastfeeding, I had to work really hard to get the strength back in my core and upper back. Pilates played a huge role in that. It keeps me strong and flexible, which are key to preventing injury. On top of that, it's great for metabolism, confidence, posture and bone density—important for volleyball, but also good perks for women in general.

PS: What are some of your favorite moves?
KWJ: I love the Hundred and the Frog Stretch. That's where you start on your knees and hands, and walk your hands in front of you. You come to your forearms and move your knees out wider than your hips, and then dip your pelvis to the floor. It really opens your hip flexors and inner thighs.

PS: What does a typical training day look like?
KWJ: It varies day to day, but usually I do about three hours of beach-volleyball practice in the morning. Then I'm either in the gym doing cardio or weightlifting, or doing Pilates. My cardio includes fast-twitch workouts and plyometrics to keep up my agility and endurance. It adds up to about 20 to 30 hours of training per work out. On top of that, there's brain-training, physical therapy, meeting with my sports psychologist—that's all very important, too.

PS: What are some of your favorite workout snacks?
KWJ: Before my morning workouts, my go-to snack is a shake. My kids like them, so it works for the whole family. I usually use unsweetened vanilla almond milk, like Almond Breeze, French Vanilla Designer Whey protein, kale or spinach, chia seeds, oats and honey. If I have more time, I make oatmeal with almond milk, and almond butter and banana. Post-workout, it's important I get protein, so I like to do another shake or a protein bar, or turkey sandwich on Paleo bread with mustard and avocado. I'm a creature of habit—those are my staples!

PS: You obviously have a crazy-busy schedule. Do you have any advice on how you manage the juggle?
KWJ: It's organized chaos for the most part! While I don't feel like I've perfected the balance by any means, my first piece of advice is to prioritize. I want to be the best mom, wife and athlete I can be, so when I'm feeling overwhelmed, I re-evaluate what's on my plate and try to get rid of what's not helping with any of those things. Being present and mindful is really important. So when I'm training, I am 100 percent focused on that. Then when I'm with my family, I'm really there and making the most of that time. Last, but definitely not least, a solid support system makes all the difference. My husband, Casey, and I are a team with our kids, and we're surrounded my amazing people who support us.

PS: How do you stay motivated?
KWJ: I really love what I do. I love working hard and getting better—and I love winning! I put my full self into everything I do, and I know I have more in me. That's usually enough motivation for me. I also have incredible family and friends who inspire me and push me to keep going.

Q: I signed up for a pass that lets me try out the Pilates studios in my area. Is it okay to visit a number of different classes, or should I try to find one instructor?

A. Buying passes is a relatively new concept and one that we participate in at the BASI Academy (www.basipilates.com). My experience is that it is a double-edged sword, from both the consumer and the Pilates professional's point of view.

The positive is that you can experience many styles and instructors. I always say that the method is only as good as the teacher. It doesn't only come down to knowledge, but also how relatable the instructor is and how the teacher and client connect on a personal level. Certainly take advantage of this ability to “shop” around to find the right fit.

The downside is that it's harder to commit with so many choices available. (I read a great book on this exact phenomenon called The Paradox of Choice.) Don't fall into this trap. Once you feel good, go to at least 10 sessions before reassessing. Finding a good instructor is very individual. There are so many different approaches and styles today that it's all the more important to invest the time to explore and discover the right fit for you.

For the Pilates professional, the upside is that this pass system makes promoting the studio and yourself easier. By making sessions affordable for all, it helps bring in traffic and expand your business. The obstacle is that you may find yourself investing energy, time and money for little return if people don't commit. Being an optimist, I prefer to see the positive. But it's up to you to make the most of this form of marketing.

Rael Isacowitz, MA, has been practicing Pilates for more than 35 years and is recognized internationally as an expert in the field. In 1989, Rael founded BASI Pilates®, a comprehensive Pilates education organization represented throughout the world. Rael has authored two books, Pilates and Pilates Anatomy (co-authored with Karen Clippinger), as well as a series of training manuals. He has been featured in a DVD series, created the groundbreaking software, Pilates Interactive, and designed a line of Pilates equipment, the AVALON System. For more information, visit www.basipilates.com.

When most people think of summer camp, arts and crafts, hikes, and s'mores usually come to mind. But, for some Pilates practitioners, it means more time in the studio, interesting new classes and history lessons. “Summer is usually a time when people have a little more wiggle room in their schedules,” says Erika Groff, an instructor and owner of The Pilates Workshop in San Francisco. “It's an excellent time for people to dive a little deeper and get more out of their Pilates.” That's why she created a summer camp intensive. During the eight-day course, practitioners spend up to three hours a day in the studio. They learn about the different apparatus, as well as the Magic Circle and Foot Corrector, and the history behind each one. “Our camp is so popular that we're considering adding more in late summer and fall,” says Groff.

Other Pilates studios offer camps that focus on camaraderie. “About seven years ago, I noticed one of my clients showing up at my weekday classes,” says Laurie Johnson, co-owner of The Pilates Studio in Hadley, MA. “She explained that she was giving herself a summer camp to do something she enjoyed every day, and I loved that idea!” That inspired Johnson to create weeklong camps where clients bundle their classes and attend one a day for five days. “Our clients get really excited, because they get to know each other and hold each other accountable,” says Johnson. “It's all about good feelings and fun—just like summer camp when you were a kid!”

3. Inhale, stretching both arms up, lengthening your spine as you arch over the Barrel. Grab the third rung, then draw your knees toward your chest until your feet land on the outside of the top rung. Flex and point your feet, keeping your arms straight and your weight across your shoulders as you breathe naturally and fully.

6. To come out of the stand, bend both knees toward your chest. Roll your spine down with control until your legs are low toward the floor.

7. Walk your hands back up the rungs until your feet land on the floor. Then roll up and stretch forward. Always finish with a forward stretch; do this whole series once.

Tip: Work in stages, taking your time to progress into the full series.

Bio: Clare Dunphy Hemani is a world-renowned workshop presenter and teacher of teachers. Her studio, Progressive Bodyworks in Newburyport, MA, is a unique space where students and teachers around the world come to hone their technique and study the art of teaching. For more information, visit www.progressivebodyworksinc.com, or follow Hemani on Facebook, Instagram, Pinterest and Tumblr.

Barbecue season has arrived, but that doesn't mean you need to choose between hot dogs or hamburgers. Grilling infuses flavor into tofu and vegetables, making it the perfect opportunity to whip up meat-free dishes. Both the vegetarians and meat-eaters in your life will love the following mouthwatering recipes from 101 Vegetarian Grill & BBQ Recipes ($19.95, Ryland Peters & Small). So what are you waiting for? Fire up that grill!

1. To make the marinade, combine all of the skewer ingredients except the tofu puffs and skewers in a large bowl. Mix until the sugar dissolves; season to taste.
2. Add the tofu puffs and stir until well coated. Set in the fridge overnight, or at least 1 hour.
3. To make the dipping sauce, use a teaspoon to scrape out the seeds from the center of the cucumber, and slice the flesh into crescents. In a medium bowl, mix together the soy sauce, lime juice and sugar; stir until dissolved. Using a pestle and mortar, grind or crush the peanuts to a rough powder. Add the peanut powder and the remaining ingredients to the soy sauce mixture; stir well. Pour over the prepared cucumber and toss to coat.
4. Preheat the grill. Skewer 3 pieces of puff onto each skewer. Grill, turning occasionally,
for 10–12 minutes, or until golden brown and crispy on the outside. Serve 2–3 skewers per person with dipping sauce and sticky rice.

1. Preheat the oven to 350°F. Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté the onions until softened, about 3 minutes. Add the garlic and cook for another minute. Stir in the black beans and cook another few minutes. Remove from heat; transfer to large bowl.
2. Lightly mash the beans with a fork until semi-crushed. Add the quinoa, sweet potato, carrot, cumin, coriander, parsley and breadcrumbs and mix well. Form patties with your hands and place on a baking sheet lined with parchment paper.
3. Bake for 20–25 minutes, turning once at around 15 minutes.
4. Preheat the grill. Remove the burgers from the oven and place on grill for a few minutes.
5. Clean the mushrooms with a damp cloth. Remove the stems and drizzle with the remaining 2 tablespoons olive oil. Season with salt and pepper; grill for 5 minutes on each side.
6. To serve, place each burger on top of a roasted mushroom. Garnish with avocado, tomato, pickles, red onion, cilantro and lime juice.

Grilled Pears With Spiced Honey, Walnuts and Blue CheeseTake the classic combo of pears and blue cheese to the next level with this elegant dessert. For the best results, choose ripe but firm pears. (Serves 4)

1. In a medium skillet, add the walnuts, honey and cardamom. Cook over high heat until the honey bubbles furiously and starts to darken. Immediately pour the mixture onto a sheet of wax paper; let cool. Peel the nuts from paper and set aside.
2. Preheat the grill. Using a sharp knife, cut the pears into quarters. Remove and discard the cores. Slice the pears into thick wedges. Dust lightly with sugar and grill for 1½ minutes on each side, until lightly charred.
3. Pile the pears onto slices of toast. Sprinkle with walnuts and serve with crumbled blue cheese and a glass of dessert wine.